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I love this recipe. I started using it to replace the breakfast bars my children were taking with them to school. I wanted something more wholesome but they don't eat when they first get up so it needed to be transportable.
I have found that you can use almost any kind of whole grain cereal, not just puffed types. And for the fruits and nuts, I use whatever I want to, just being sure to have a cup and a quarter total.
I use a large sheet of tin foil, butter it rather than using the spray, and then line the pan with it. As the others mentioned, I press the mixture before baking and also after baking. I let it cool in the pan, then remove it using the foil and turn it out on a cutting board to cut into bars. No mess in the pan, no trouble getting it out, it works very well.
Oh, and it only takes me about 10 minutes of prep to make these each Sunday for the entire week.

These were delicious and easy to make. Next time I will definitely add some different dried fruits and nuts to mix it up and will mash them down waaaaay more. They crumbled a bit when cut so I put them in the fridge overnight and this really helped to set them. YUM!

So good and easy! I took another reviewer's advice and replaced the corn syrup w/ half banana and half maple syrup. I found plain puffed wheat cereal all tucked away from the sugary cereals in the grocery store, but I think anything similar would work great. This will be my go-to trail mix bar recipe from now on.

I loved this recipe. I doubled it when I made it. I also changed a few ingredients. I cut the corn syrup in half and used a mashed banana instead. I also mixed up the cereal. I included rolled oats and some Honey Bunches of Oats with the Kashi.
*You have to be sure to monitor the burner with the peanut butter mixture. It will burn easily.

Really satisfying. I brought these to a track practice for Team In Training (Leukemia Society) and they got great reviews. Based on other reviews I added a bit more p.b. and a touch of maple syrup, other than that made as written except used a glass 10 x 6 pan. Baked for a bit longer and reduced temp to 325 half way through. I lightly buttered pan (no spray) and used parchment on my hand to compact it before baking. Upon rmvg from oven I smashed down with spatula..no crumbling problem. The tart cherries make it. One comment "tastes like a PB&J sandwich. WIll make again.

I just saw another reviewer complaining about the crumbliness of these bars - mine held together better than a commercial granola bar, even after several days bouncing around in my backpack. I'm wondering if people aren't mashing them down enough both before and after baking? Also, I've wrapped mine up individually after taking them out of the pan and that might help them stick together better. Just a couple of thoughts.

These were
excellent! I made
them for a 6-day
deer hunt that
involved a lot of
hiking with heavy
backpacks and they
worked great as
portable breakfasts
and lunches! they
also kept well for
about 10 days (I
made 4 batches). I
used generic puffed
rice cereal (cheaper
than Kashi) and a
combo of almond and
peanut butter. I've
substituted all
kinds of different
dried fruits and
nuts - I think the
cherries should be
the once constant
since they have such
a great taste. I've
also used different
kinds of chopped
nuts - and they have
been great every
time. I've subbed
agave syrup and
added some prickly
pear syrup with the
honey. You must
press them down
(with a
cooking-spray-coated
hand) before putting
them in the oven and
I mash them down
with a spatula as
soon as they come
out. I only bake
them abt 5-7 mins
and allow them to
cool completely. I
had no issues with
crumbling and
everyone loved them
- guess what
everyone's getting
in their Christmas
baskets this year?!

Did a little bit of subbing out of things-- rolled oats instead of Kashi, and apple preserves instead of corn syrup. Still turned out very good, if a little crumbly and sweet I don't know how to fix the crumbly without increasing the sweet, and vice-versa, so I'll probably leave well enough alone on the proportions of syrup:cereal. Will definitely make again, in different variations.

Loved this recipe... I adjusted it to be gluten/peanut/corn free using puffed rice & puffed millet, Sunbutter & brown rice syrup. It turned out delicious and my 10 year old son thought so as well. Next time I will probably double the fruit & nuts.

Pretty good! Keep the proportions of grain to fruit to syrup the same and you should be good to go with any combo. I made mine with Kashi GO LEAN and generic puffed rice, cashews, craisins and dried blueberries and chocolate morsels. I also accidentally did 1/3 cup honey and corn syrup, but wasn't terrible. Just more "candy" than I had planned on, and less healthy.

I found this recipe just okay, edible, good, but not "oh wow, that's good". I believe it would be better without the puffed cereal, so next time I make this it will just be a variety of nuts and dried fruits. I also used brown rice syrup and almond butter as substitutes. I also added sunflower seeds, dried figs, cashews, a little coconut, etc. The recipe gives the option for a lot of versatility, so put in what you like. The cooking spray worked fine, didn't need parchment paper.

Motivated by a new resolution to eliminate super-processed packaged food from my diet, and also by an addiction to granola bars, I decided to give these a try. They are awesome -- I followed the recipe except for a change from corn to brown rice syrup, and the bars had no problem sticking together, were very filling, and also not too sweet and cookie-like. A good tip is to oil your hands before pressing the bars down -- that way the mixture won't stick to your hands and you can really compactify it effectively.

I love this recipe! I made a number of substitutions: cashew butter instead of peanut, almonds instead of walnuts, brown rice syrup instead of corn syrup, and I added about 1/4 cup chocolate chips. It is SO easy to change and make additions or substitutions to vary it up a bit! Also, I lined my pan with parchment, which worked great. I don't think I would've been able to get them out of the pan otherwise.

Okay, these are the changes I made: maple syrup instead of corn, almond butter instead of peanut, and a combination of dried prunes, golden raisins, blueberries and cranberries instead of the fruit listed. It turned out well--about as good as I expected. I'll probably make them again.

These are great! I added a
bit more peanut butter
and honey, substituted
brown rice syrup for the
corn syrup, baked them
for 5 minutes instead of
10, and pressed them
down again while they
were still warm. I used
sunflower seeds and
peanuts, plus raisins and
cherries. They
stick together perfectly -
and taste
AMAZING!

I made these last
week after I decided
to swear off
store-bought snacks
for a while. I
thought they were
really tasty,
perfect (for me) for
work when I needed a
boost. I added a
little more pb like
an earlier reviewer
suggested, and I
cooked the pb/syrup
mix a little longer,
thinking that it
might help with the
crumble-factor.
Worked quite well,
also used sunflower
seeds instead of
walnuts. Thought:
what about using an
egg with the mix to
hold it together
better? Just a
suggestion for those
having trouble--I'm
not sure how it
would work...

This worked out really well for me and I will definitely make it again. I work early in the morning so I take one or two of these with me so I can sleep a few extra minutes and still get a filling breakfast.

Since I apparently can't read I put in canola oil instead of corn syrup. That being said, I have a really good granola-ish concoction that it the perfect breakfast over yogurt and a lot more tasty than the granola with protein powder I've been making but just as filling. I also used soynuts instead of walnuts.